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Mediterranean-style white bean soup

Mediterranean white bean soup

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • Soup Base:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
  • Beans & Broth:
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 4 cups high-quality vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 dried bay leaf
  • 1 Parmesan cheese rind optional; omit for vegan version
  • Finishing Touches:
  • 2 cups fresh baby spinach or chopped kale
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Sauté the Base: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
  2. Cook the Aromatics: Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add Garlic: Add the minced garlic and cook for 1 minute until highly fragrant, being careful not to burn it.
  4. Combine Ingredients: Stir in the rinsed cannellini beans, vegetable broth, Italian seasoning, fresh thyme sprigs, rosemary, bay leaf, and the Parmesan rind (if using).
  5. Simmer: Bring the soup to a gentle boil, then lower the heat, cover partially with a lid, and let it simmer for 15 minutes to allow the flavors to meld.
  6. Thicken (Optional): For a creamier texture, remove about 1 to 2 cups of the soup and blend it in a standard blender (or use an immersion blender briefly directly in the pot) until smooth, then stir it back into the broth.
  7. Wilt the Greens: Remove and discard the bay leaf, thyme sprigs, rosemary, and the leftover Parmesan rind. Stir in the fresh spinach or kale and let it wilt in the hot soup for about 2 minutes.
  8. Finish and Serve: Turn off the heat. Stir in the fresh lemon juice and chopped parsley. Season generously with salt and black pepper to taste. Serve warm with an extra drizzle of extra-virgin olive oil.

Notes

  • Bean Substitutions: If you cannot find cannellini beans, Great Northern or Navy beans work beautifully as a direct 1:1 replacement.
  • Canned vs. Dried: This quick recipe uses canned beans for speed. If using dried beans, cook them completely before adding them to this recipe in Step 4.
  • Salt Control: Canned beans and store-bought vegetable broths vary wildly in salt content. Taste the soup at the very end before adding extra salt.
  • The Acid Trick: If your soup tastes like it is "missing something" at the end, add an extra squeeze of fresh lemon juice. The acid wakes up the earthy flavors of the beans instantly.
  • Greens Tip: If you plan to freeze this soup for meal prep, leave the spinach or kale out. Add the fresh greens directly to the pot when you reheat it so they do not become mushy.